Caramel Apple Bundt Cake #SundaySupper

Caramel Apple Bundt Cake #SundaySupper

I’m pretty obsessed with some things both in and out of the culinary world.  I’ve already told you about my nail polish obsession.  It’s kind of my favorite thing on Earth.  My collection continues to grow too.  I’m equally obsessed with makeup.  Eye shadow, lipstick, glitter powder.  Lots and lots of glitter powder.  There’s actually glitter on pretty much everything in my house because I wear so much of it!  Glitter makes the world a better place!  And then there are shoes, handbags, and clothes.  It’s actually pretty safe to say I’m fashion obsessed.

I’m also obsessed with lots of TV shows, like Grey’s Anatomy.  I got tired of it for awhile, but now I spend my days looking forward to Thursday night.  I’m also known to watch repeats during the day when talk shows aren’t new.  Speaking of which, I happen to be majorly talk show obsessed too.  I have my whole day planned out with Rachael Ray, The View, The Chew, The Talk, Ellen, and Queen Latifah.  I swear I work while I watch!

Caramel Apple Bundt Cake

Caramel Apple Bundt Cake

And you’ve probably noticed by now that I’m absolutely ub-sessed with caramel and apples.  It’s one of my favorite flavor combinations, along with peanut butter and marshmallows.  I’ve made Caramel Apples, Caramel Apple Sheet Cake, Salted Caramel Apple Pie, and now I present Caramel Apple Bundt Cake.

To celebrate this week’s Got You Covered Sunday Supper theme, I couldn’t think of a better dish than a super moist bundt cake full of tons of chopped apples and then covered with a decadent caramel sauce.  The caramelized, brown crust on the cake gives great flavor and a little texture.  Oh, and that caramel sauce.  It’s silky smooth and enhanced with toasted pecans.  This is great warm or room temperature and is even better after a little while in the freezer.  It’s safe to say my obsession with caramel and apple isn’t going to end any time soon!

Caramel Apple Bundt Cake

Caramel Apple Bundt Cake

Caramel Apple Bundt Cake #SundaySupper

Prep Time: PT30 M

Cook Time: 1 hour, 30 minutes

Yield: 10 pieces



3 cups all-purpose flour

1 1/3 cups granulated sugar

2 teaspoons ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground cloves

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

5 heaping cups apples, peeled, cored, and roughly chopped (I used Honeycrisp and Gala, but use what you love)

3 large eggs

½ cup vegetable oil

½ cup sour cream

1 lemon, juiced and zested

¼ cup bourbon

1 tablespoon pure vanilla extract


½ cup granulated sugar

1 tablespoon light corn syrup

2 tablespoons water

½ cup heavy cream

¾ cup toasted pecans

1 teaspoon pure vanilla extract


Make the cake. Preheat oven to 350 degrees F. Butter and flour the bundt pan.

In a large bowl, stir together flour, sugar, cinnamon, ginger, cloves, baking powder, baking soda, and salt.

In a medium bowl, whisk together eggs and oil. Add sour cream, lemon juice and zest, bourbon, and vanilla and whisk to combine. Pour the egg mixture into the dry ingredients and stir until a batter is formed. Stir in the apples.

Pour the batter into the prepared bundt pan and bake for about 1 hour 15 minutes, until a toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs. Rotate the cake halfway through baking. Allow the cake to cool 30 minutes in the pan before inverting it onto a cake plate to cool completely. It may also be served warm!

Make the caramel. In a medium saucepan, stir together sugar, corn syrup, and water over medium heat. Bring to a boil and stop stirring. Cook, swirling occasionally, until the mixture is dark amber colored. Remove the pan from the heat and carefully add the cream. Be careful as the mixture will bubble up. Stir in the pecans and vanilla. Cool caramel about 5 minutes before pouring over cake.

Cake without caramel may be stored in an airtight container at room temperature for up to 3 days. Cake with caramel should be served immediately. Cake may be frozen in pieces with or without caramel for up to 3 months. It should be wrapped in parchment and foil and placed in a zipper bag. It may be thawed in a 350 degree F oven for about 20 minutes.


Recipe adapted from Food Network Kitchens

Don’t miss the other Sunday Supper dishes!

Covered Appetizers and Entreés

Covered Desserts

Not Sure What To Do? We Got You Covered

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

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  1. Just mouthwatering….looks delicious!

  2. Sigh… just pass me a plate – that cake is too good! the caramel and pecan topping is my idea of heaven 🙂

  3. Your cake is just gorgeous!!! These kind of flavors together are a match made in heaven and your cake looks heavenly.

  4. Oh boy…I think I share your obsession for the caramel and apple combo 😉 – this looks extraordinary!

    ….and I’m a fellow nail polish hoarder…I just can’t help myself!

  5. Ohmigoodness, that cake is GAWGEOUS. I love apple spice cake with caramel. I actually made something similar for Thanksgiving dessert, but it was no where near this perfect.

  6. Holey Socks!!! That looks fantastic!!!

  7. Caramel and apple pair so well, don’t they? Terrific look bundt – thanks for this.

  8. Your cake looks to die for!! What an amazing looking dessert. I would have seconds for sure!!

  9. Oh this is gorgeous!! I love love everything about it :). And you are not the only one obsessed with TV shows like Grey’s Anatomy. Thursday night is the one night I can’t miss on TV.

  10. YUMMY! I was honestly thinking of making an apple cake. This looks fabulous! #pinning

  11. Being obsessed about caramel and apples sounds so perfect Laura, maybe not for the hips, but still! This cake is awesome, so full of flavor. Wonderful for chilly weather!

  12. Pinning!!! I MUST make this!!!

  13. Luscious looking cake, Laura. I’m on the same page about caramel and apple =) Love The Chew, too!

  14. I’ve been obsessed with bundt cakes lately. They are so easy to make and always seem to turn out well. Love this caramel apple version. And the pecans on top look divine!

  15. That pecan topping looks amazingggg

  16. Debbie Eccard says:

    Totally looks awesome and probably tastes better!

  17. This looks soooo good! That last shot, looking down on the top of the cake, makes me want to skip the cake and go right to the caramel topping and pecans. I can’t wait to make this! 🙂 –Fran

  18. That is one beautiful pile of caramel and pecans, Laura! And the apple cake itself? Just perfect.

  19. This Bundt looks amazing, I specially love the topping as I´m a huge fan of anything caramel.. 10/10!!! Xx

  20. Forget a slice, I want to dive into that cake face first and eat my way out. Oh holy deliciousness Batman.

  21. Oh my goodness I want a big scoop of that carmel! An absolutely amazing Apple Bundt!

  22. I’m obsessed with caramel and apples too!! What a lovely cake!!

  23. OMG! This looks so amazing!! Great recipe! 😉

    New Blog Post: A Casual Winter Look

  24. Bundt cakes are one of my favs because they’re easy to make, but they look so elegant. This one looks absolutely stunning!

  25. This looks delicious, thanks for sharing!

  26. That gooey caramel looks so delicious!

  27. I think you have a winner here! Caramel and apples are some serious stuff-especially when put together!

  28. Caramel apples are a good obsession! And I want to dive right into this cake! 😀

  29. Caramel and apples… heaven together

  30. Glitter is the sprinkles for the face. This is one gorgeous cake. I love that caramel topping.

  31. Wow – this looks awesome!


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